Chicken and Rice Casserole
A comforting one-pan dish that combines tender chicken with flavorful rice in a creamy sauce, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 3 cups cooked, shredded chicken (or rotisserie chicken)
- 1.5 cups uncooked long-grain white rice
- 4 cups chicken broth
- 1 cup heavy cream or sour cream
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 medium onion, chopped
- 2 cloves minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon paprika (optional)
- 1 cup shredded cheddar cheese (optional for topping)
Instructions
- Preheat the oven to 375°F (190°C).
- Sauté the chopped onion and minced garlic in a large skillet until fragrant and translucent, about 3-5 minutes.
- Combine the cooked chicken, uncooked rice, frozen mixed vegetables, sautéed onions and garlic, chicken broth, heavy cream, salt, pepper, thyme, and paprika in a large mixing bowl. Mix well.
- Transfer the mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Bake covered with aluminum foil in the preheated oven for 30 minutes.
- Add the shredded cheese on top after 30 minutes and bake uncovered for an additional 15 minutes.
- Serve and enjoy after cooling slightly.
Notes
Can be customized with seasonal vegetables or your favorite spices. Make sure to use long-grain rice.